Louisa’s Cake

From Food 52 blog

This cake is the epitome of a classic Italian dessert. It's airy and light, but not without integrity: ricotta, eggs and plenty of butter give it richness, grated apple lends heft, and lemon zest rescues it from being at all bland. The cake is gently sweetened, and thus equally suited to breakfast and dessert. Wonderful for spring berries or summer fruits and whipped cream. 

INGREDIENTS:

9 tablespoons unsalted butter, at room temperature

1 cup plus 2 tablespoons sugar

3 large eggs

1 1/4 cup all-purpose flour

1 pinch salt

1 cup fresh ricotta

Zest of 1 lemon

1 tablespoon baking powder

1 apple, peeled and grated (should yield about 1 cup)

Confectioners' sugar for serving

Fresh seasonal fruit for serving (optional) (berries, sliced peaches) 

INSTRUCTIONS:

1. Heat the oven to 400° F. Butter and flour a 9- or 10-inch springform pan.

2. Cream the butter and sugar in a standing mixer until light and fluffy.

3. On the lowest speed, add the eggs one at a time.

4. Slowly add the flour, salt, ricotta, lemon zest, baking powder, and apple.

5. Scrape the batter into the prepared pan, smooth the top and bake for 25 to 30 minutes, until the cake is golden brown and the sides start to pull away from the pan.

6. Cool in the pan on a wire rack for 10 minutes. Turn the cake out of the pan and cool completely on the rack. Sift confectioners' sugar over the top or serve with your favorite seasonal fruit.